Quinoa & Roasted Vegetable Buddha Bowl

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Rinse 1/3 cup quinoa under cold water. In a small pot, combine the quinoa with 2/3 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.

While the quinoa cooks, peel and dice 1/2 medium sweet potato into 1/2-inch cubes. Cut 1/2 red bell pepper into 1-inch pieces.

In a bowl, toss the sweet potato, broccoli florets, and red bell pepper with 1/2 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin, and 1/2 teaspoon paprika.

Spread the vegetables on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

Drain and rinse 1/3 cup chickpeas. Pat dry with a paper towel and toss with the remaining 1/2 tablespoon olive oil. Add to the baking sheet with the vegetables for the last 10 minutes of roasting.

While everything is cooking, prepare the tahini dressing. In a small bowl, whisk together 1 tablespoon tahini, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 teaspoon maple syrup, and 1 tablespoon water until smooth.

To assemble the bowl, place the cooked quinoa at the base, arrange the roasted vegetables and chickpeas on top.

Slice 1/4 avocado and add to the bowl. Drizzle with the tahini dressing and sprinkle with 1 tablespoon pumpkin seeds.

Serve immediately while the vegetables are still warm, or allow to cool for a refreshing meal.